Kanom Ko

Nutrition values are AI-estimated based on ingredients.

• 1 cup glutinous rice flour
• 1/2 cup water (for dough)
• 1 tsp pandan extract (or pandan leaves for infusion)
• 1/2 cup chopped palm sugar (for filling)
• 1 cup fresh grated coconut
• 1/4 tsp salt
• Water (for boiling)

1. 1Prepare the pandan-flavored dough.
2. 2Pinch off a small piece of dough and flatten it into a disc.
3. 3Place a small fragment of palm sugar in the center of the dough.
4. 4Carefully fold and seal the dough around the palm sugar, forming a neat, spherical dumpling.
5. 5Place the formed dumplings on a plate and repeat until all dough and filling are used.
6. 6Gently pour the formed dumplings into a pot of rapidly boiling water on a stovetop.
7. 7Cook the dumplings until they float to the surface, appearing a brighter, more translucent green.
8. 8Use a metal skimmer to lift the cooked, buoyant dumplings from the boiling water.
9. 9Immediately transfer the hot dumplings into a large metal pan containing finely shredded coconut.
10. 10Tilt and shake the pan vigorously to ensure each dumpling is thoroughly coated in the salted shredded coconut.

These instructions are our analysis of the original video. Watch on YouTube →